Blueberries, much better than flowers for women

Want to tell your wife you care? Drop the flowers, offer him blueberries. Blueberries are indeed one of the fruits containing the highest amounts of anti-cancer molecules. This property could play a very important role in the prevention of hormone-independent breast cancer, a form of this cancer that is very difficult to treat.

Plants are essential for the prevention of cancer because they are the only foods capable of slowing the progression of microscopic tumors that form spontaneously during our lifetime. Far from being only sources of vitamins and minerals, plants are on the contrary living organisms of great complexity, which produce a battery of phytochemical molecules which interfere with several phenomena essential to the appearance and progression of cells. cancerous in humans.

This essential role of these phytochemicals in the prevention of cancer means that only the plants which contain the greatest quantities of these molecules can really influence the risk of being affected by this disease. It is often forgotten, but plants are not a homogeneous class of food: the content of phytochemicals in lettuce or a potato cannot be compared to that of broccoli or green tea, no more that the consumption of a banana allows the absorption of a quantity of anticancer molecules equivalent to that which is present in blueberries.

In other words, preventing cancer through diet does not only mean eating fruits and vegetables on a regular basis, but, above all, eating an abundance of some of these plants, those that contain the largest quantities. anticancer molecules.

Blueberries have a super-weapon against cancer: anthocyanins

Blueberries are one of the fruits that contain the highest amounts of cancer-fighting phytochemicals and as such are in a class of their own in terms of cancer prevention potential. These fruits contain exceptional levels of anthocyanins like delphinidin which are capable of interfering with the growth and invasive potential of several types of cancer cells.

Women who ate blueberries at least once a week had a 31% lower risk of being affected by this cancer

These molecules block the activity of proteins essential to the formation of a new blood network near tumors (angiogenesis), depriving them of their supply of oxygen and nutrient molecules. A study of 75,920 American nurses recently found that regular consumption of blueberries was associated with a significant decrease in the risk of hormone-independent breast cancer. After analyzing the eating habits of these women over a period of 24 years, the researchers observed that those who ate blueberries at least once a week had a 31% lower risk of being affected by this cancer. This protective effect seems specific to blueberries, because the total consumption of all plants is not associated with a reduction in risk.

Blueberries: more effective nature

These observations remind us that these berries are not only a gastronomic treat, but also a formidable weapon for the prevention of certain cancers. As the blueberry season is relatively short, freezing the whole fruit is considered the method of choice to preserve as much integrity

fruits than their content of phytochemicals. On the other hand, cooking blueberries, in cakes for example, causes a marked reduction in their polyphenol content, so it is preferable to consume them plain.


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Fung TT et al. Intake of specific fruits and vegetables in relation to risk of estrogen receptor-negative breast cancer among postmenopausal women. Breast Cancer Res Treat. 138: 925-30.

Rodriguez-Mateos A et al. impact of Cooking, Proving, and Baking on the (Poly)phenol Content of Wild Blueberry. J. Agric. Food Chem. 62: 3979–86.


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